This is a salsa I made in preparation for St. Patrick’s Day. The roasted jalapeños are not the only reason this salsa gives a quick kick. The white tequila sparks that kick even further.
Cooking with alcohol may seem strange at first, but it can really add to the flavors of your food. I love to use wine with pork loin, beer with bratwursts, and tequila with grilled chicken. Tequila is the only alcohol I have used with salsa so far. You could use any type of tequila with the Salsa Tequila Verde, but I suggest a white or silver as it gives off a sharper taste than the gold.
The tequila also provides a liquid base for this salsa without using tomatillos. I wanted to have this salsa look as green as possible, almost like a pesto color. I love tomatillos, but they would have made the salsa a lighter green than what I was desiring. The combination of the cilantro, jalapeños, lime juice, and green onions gives the salsa that emerald look.
If you’re looking to get into the festive spirit of St. Patrick’s Day or just have a gathering with family and friends, try this salsa as a new crowd pleaser.
INGREDIENTS
4 jalapeños, roasted
3 limes, juiced
¼ cup white tequila
¼ cup green onions, chopped
¼ cup cilantro, chopped
1 tsp salt
1 tsp pepper
DIRECTIONS
Roast jalapeños until partially darkened on all sides. Chop green onions and cilantro into small pieces. Juice three limes. Add all the ingredients into a blender and purée for a minute before serving.
Sunday Salsa 